Get ready for a pasta that's fun, unique, and holds sauces really well - orecchiette!. The Setaro family has been making pasta since 1939 on a winding street in Torre Annunziata in Naples - the same place where Giada's grandfather once made his own pasta. They use minimally processed semolina flour, resulting in a more flavorful product than what you'll commonly find in the U.S. Plus, they air-dry their pasta in the cool, salt-tinged breezes that blow in from the Mediterranean coast, creating a satisfyingly chewy texture.
